Place Tim Tams in a large zip lock bacg. With a rolling pin give the Tim Tams a good walloping (crush them).
They don't need to be finely crushed, chunky pieces are fine.
Place crushed Tim Tams in a medium size saucepan with cream over a low heat.
Stir mixture continuously until the cream filling and chocolate coating of the Tim Tams melts and combines with the cream. Continue stirring until the Tim Tam cookie crumbs have become soft and the mixture has all melded together. There will be a few small lumps but that is okay.
Take the Tim Tam mixture from the heat and use a stick blender to puree the mixture until it is thick, glossy and has no lumps or fine biscuit particles. You want a smooth as silk mixture to finish with.
Place Tim Tam spread in a clean glass jar and store in the fridge. The spread will keep for a week.
This recipe makes approximately 2 cups of Tim Tam spread.
Tim Tam biscuitsTim Tams are an Australian chocolate biscuit made by Arnott’s. Two rectangular chocolate biscuits sandwiched together with chocolate cream and coated in chocolate. You could substitute your favourite chocolate covered cream biscuit/cookie.In Australia Tim Tams are available from service stations through to supermarkets.Recipe Pressure PointsBe patient when warming the cream and crushed Tim Tams on the stove. Go low and go slow. You don’t want to risk burning the cream or the chocolate.The mixture will look very lumpy and pale to start with. As the chocolate and cream filling melt, the biscuit crumb softens, and the mixture will get darker.